I

THE PARK

LIVING

Health & Fitness

FOOD

Sweet New Year

This meal reflects our
hopes for the holiday.

Annabel Cohen

Special to the Jewish News

I

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88

September 2 - 2010

'm sweet on Rosh Hashanah. In every
way. Ifs the most optimistic of all cel-
ebrations. Families gather for the new
year, new beginnings and all other things
new, fresh and hopeful.
The greetings portend a year of good-
ness and sweetness and are the begin-
ning of Yamim Noraim — the "Days of
Awe'
We prefer our commemoration food
to reflect, culinarily, our moods and our
culture. Ifs called symbolism and it's one
of the things we Jews do so well.
We eat round foods (challa, for
instance) because they mean prosperity,
continuity, creation. We load our recipes
with nuts or fruits with many seeds —
sesame, pinenuts, poppy, pomegranate.
Lots of seeds, lots of wonderful expecta-
tions.
And seeds translate into abundancy
and mitzvot (may you have as many as
there are seeds).
Cheery food translates into a rosy out-
look. And apples and honey (or any fruit
syrup, from dates, figs and others) are
the most famous of the holiday's sym-
bolic foods — each has its rationale.
This year, I've included recipes for a
delicious dinner — an interesting salad,
a wonderful, flavorful entree and some
tempting side dishes.
Together, they make a complete meal,
with sweet and symbolic offerings. Add
a fish (more good luck) and soup if you
want — your favorite vegetable, kreplach
(stuffed foods mean abundance, suc-
cessful harvest) or matzah ball (round,
again) concoction. Then serve some des-
serts and the meal is complete.
Each Rosh Hashanah, we "eat good
food and drink sweet wine'
We think good thoughts and wish that
sadness and destruction will, this year,
be gone.
For the next 10 days, we can then
reflect and "chew over',' so to speak, our
past and our future.
And, we'll nourish our souls as well
as our bodies, which, of course, is the
Jewish way.
Eshanah tovah.

Chopped Salad with
Pomegranate and Honey
Balsamic Vinaigrette
Dressing:

cup olive or grapeseed oil
cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. honey
1 Tbsp. dried parsley flakes
1 tsp. kosher salt
1 /2 tsp. fresh ground pepper

1 /4

1 /4

Salad:

12 cups 1-inch-pieces Romaine
lettuce
1 cup pomegranate seeds
1 cup finely chopped shallots
1 cup chopped, seeded cucumber
1 cup fresh, canned (drained) or
frozen corn (thawed if frozen)
Combine dressing ingredients and whisk
well. Set aside.
Be sure the lettuce is dry (use a salad
spinner or paper towels) before cutting.
Toss all salad ingredients together in a
large bowl. Drizzle with dressing (start
with half the dressing) and toss well.
Add more dressing if desired and serve
immediately.

Rubbed 5 - Herb Chicken

1 large roasting chicken
2 Tbsp. extra-virgin olive oil
2 cups sliced onions (1 large
onion)
2 cups white wine

Rub:

1 Tbsp. kosher salt
1 granulated garlic
1 Tbsp. dried parsley flakes
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. dried sage
1 tsp. dried dill
1 tsp. dried rosemary
1 tsp. fresh ground pepper
Rub the chicken all over with oil. Set
aside.
Combine all rub ingredients in a small
bowl and whisk well. Use your hands to
rub this mixture over the chicken. Cover
the chicken with plastic wrap and chill
for several hours, up to overnight.
Preheat oven to 375E Place the
chicken in a roasting pan and sprinkle